Apple & Beet Quinoa Salad
Sweet apple, tangy citrus, and hearty quinoa come together with vibrant beets and kale for a refreshing, nutrient-packed dish that’s as good for your gut as it is for your taste buds. It’s perfect as a light meal, a make-ahead lunch, or a colourful side to share.
Servings 4
Ingredients
- 1 cup Kale Leaves chopped
- 1 tbsp Lemon Juice
- 1 cup Quinoa cooked
- 1 Apple julienned
- 2 Beet small, peeled, julienned
- 2 Carrot small, julienned
- 1/3 cup Dried Cranberries chopped
- 1/4 cup Orange Juice
- 2 tbsps Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 2 tbsps Hemp Seeds
- Sea Salt & Black Pepper optional
Instructions
- Cook the quinoa (if not already cooked) according to package directions. Once done, set aside to cool.
- Prepare the kale: Place the chopped kale in a large salad bowl and add the lemon juice. Massage with your hands for 1–2 minutes, until the leaves darken and soften slightly.
- Make the dressing: In a small bowl, whisk together the orange juice, apple cider vinegar, and Dijon mustard until smooth.
- Assemble the salad: Add the cooled quinoa, apple, beets, carrots, cranberries, and hemp seeds to the bowl with the kale.
- Dress and season: Pour the dressing over the salad and toss until everything is well combined. Season with sea salt and black pepper to taste.
Notes
Time-saver
Use leftover quinoa to make this salad come together quickly.
Serving idea
Great as a light lunch or side dish alongside a hearty soup or roasted vegetables.
Optional add-ins
Try adding chopped parsley, fresh mint, chopped green onions, or a handful of pumpkin seeds for extra texture and flavour.
Substitutions
Swap hemp seeds for sunflower seeds, and use maple syrup in the dressing if you prefer a hint of sweetness.
Storage
This salad keeps well in the fridge for up to 4 days. The flavours deepen as it sits, perfect for a make ahead meal.